Buffalo Chicken Wings

Forget going out to a restaurant for Buffalo Wings! Once you’ve done them on the Big Green Egg, you will never want to have those over-cooked, deep-fried abominations ever again! Nothing like taking the time to do them over charcoal. For an added kick feel free to toss in a handful of wood chips to give them a nice smokey flavour!

You will need:

1/3 cup Frank’s Red Hot Sauce

2 tbsp butter, melted

3 tbsp honey

Chicken Wings (go figure… 🙂 )

Your favorite Spice Rub

Your favorite Vegetable Oil

First up, get a pack of wings, dry them off with some paper towels and leave them in the fridge uncovered for a few hours so that they can air chill and evaporate some of the moisture. You will get crispier wings if you do that.

Fire up your Big Green Egg and while it heats up, coat the wings with a little oil and your favourite spice rub! You can do that in advance if you have time, so the wings have more time to get happy in the rub.

Then put them on the Egg, raised grid indirect at about 350F-400F. I used my Plate Setter with the feet up, then put the grill on. I put all the drummies on the bottom layer and the flatties on raised grid. I just thought the drummies would take the radiant heat from the Plate Setter better.

Now leave them to do their thing… don’t worry if they are indirect and your temperature is stable, they won’t burn, just let them cook. After maybe 15 minutes, open up the Egg and then rotate them around a little to make sure they are cooking evenly.

Let them keep cooking, check on them periodically but not too often. When they are in 175F range they are ready to come off.

I gave people a taste of them naked before I tossed them in the Buffalo Sauce… but that is the cook’s prerogative!

To make the Buffalo sauce for dipping or tossing combine butter, honey and Franks Red Hot on the stove. You can get more creative and add other herbs and spices and flavours too it, but that is Buffalo sauce in a nutshell.